American cuisine

Easy

Red Velvet Cupcakes

Name: Red Velvet Cupcakes
Prep time: 1 hr
Cook time: 1 hr
Total time: 2 h
Yield: 12 servings
Cuisine: American
Ingredients: Cupcake Mix; 2 cup Flour; 1 tsp. Baking soda; 2 tsp. Unsweetened cocoa powder; 3/4 tsp. Salt; 1⅓ cup Granulated sugar; 1 cup Vegetable oil; 2 ea. Large eggs; 1½ tbsp. Apple cider vinegar; 3/4 tsp. Vanilla extract; 1½ tbsp. Water; 1 tsp. Red food coloring; 1 cup Buttermilk; Frosting; 4 cup Powdered sugar; 1 cup Butter at room temperature; 1½ tsp. Vanilla extract; 14 oz. Cream cheese at room temperature

Chef Terri Wahl

RATING LIKE SAVE PRINT

5 stars rating if you like it!

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Red velvet cakes are forever trending. These cupcakes are perfect for a celebration, Christmas, Valentine’s day, or a birthday. The buttermilk and cocoa add a tender and light texture with a slight chocolaty flavor yielding rich and moist cupcakes. Traditionally beetroot juice was used to create the red color, alternatively, you can use red food dye. This cream cheese frosting just makes these cakes look amazing and when you bite into the vibrant red delicious cake you get the contrast with the white frosting and it looks spectacular and the taste is truly luscious.

Recipe

PRE TIME: 1 hr

COOKING TIME: 1 hr

TOTAL TIME: 2 hr

12 SERVING

Ingredients:

Cupcake Mix
2 cup Flour
1 tsp. Baking soda
2 tsp. Unsweetened cocoa powder
3/4 tsp. Salt
1⅓ cup Granulated sugar
1 cup Vegetable oil
2 ea. Large eggs
1½ tbsp. Apple cider vinegar
3/4 tsp. Vanilla extract
1½ tbsp. Water
1 tsp. Red food coloring
1 cup Buttermilk
Frosting
4 cup Powdered sugar
1 cup Butter at room temperature
1½ tsp. Vanilla extract
14 oz. Cream cheese at room temperature

Directions:

Step 1

Preheat your oven to 325°F/160°C.

Step 2

In a bowl add the sifted flour, baking soda, salt, and cocoa powder and mix together.

Step 3

Using a stand mixer with a fitted paddle attachment, combine sugar, vegetable oil, eggs, apple cider vinegar, vanilla extract, water, and red food coloring in a bowl and mix until smooth.

Step 4

Add flour mixture. As flour mixture incorporates, pour in the buttermilk, mix until smooth.

Step 6

Place the cupcake cases into your pan and spoon in the mixture 2/3 full to allow room for your cupcakes to rise.

Step 7

Bake for approx 15-18 minutes. depending on your oven type you can rotate halfway through to get even cooking the cupcakes are done when you stick a toothpick in the center of the cake and it comes out clean and the cupcakes are springy to the touch. Allow the cupcakes to cool right down on a cooling rack completely before adding the frosting.

Step 8 Cream cheese frosting

Sift the powdered sugar.

Step 9

Using a mixer fitted with the paddle, beat the butter and vanilla until creamy and slightly whipped.

Step 10

Add the cream cheese and beat slowly for a few minutes.

Step 11

Reduce the speed and slowly add the powdered sugar 1 cup at a time scrape down the sides from time to time incorporating all the sugar the frosting will be light and fluffy in volume.

Step 12

Refrigerate the frosting for at least 40 minutes before you pipe it onto the cupcakes.

Step 13

Sprinkle the top of the frosting with your desired topping.

Step 14

Enjoy!